Chipotle
Chipotle is a ripe jalapeño pepper smoke-dried in a wood-fired cocedor. Camargo, Chihuahua, documents a large-scale version of the process; its source accounts do not establish a complete home batch or validated safety endpoint.
Pipián (pumpkin-seed sauce)
Pipián · Pipián verde · Pipián rojo · Pumpkin seed sauce · Molé pepita
Pipián is a Mexican sauce family built on ground squash seeds, cooked with tomatillo or chile and herbs. The green version uses tomatillo and hoja santa; red versions add peanut, sesame and dried chile.
Overview
Pipián is a Mexican sauce family built on ground pumpkin or squash seed. The seeds give the sauce its body and nutty flavour, and they are the defining feature that separates pipián from the chile-led moles.
Green pipián combines the seeds with tomatillo and fresh herbs. Red pipián adds peanut, sesame and a dried or smoked chile. The two share the seed base, and the names overlap with mole verde in some regions.
Sources for this section
History
The sources give no dated origin for pipián. Puebla's green preparation, called pipián verde or molé pepita, is documented by Bayless with fresh poblano and serrano chiles.
Pipián and mole overlap in name and method. The sources treat them as related families, and the distinction is one of seed base and herb profile rather than a single origin.
Sources for this section
Preparation
The seeds are toasted and ground, then blended with the cooked base. The paste is fried, thinned with broth and simmered until it thickens.
Sources for this section
Variants and use
Green versions use tomatillo and hoja santa. Red versions use peanut, sesame and chipotle or red jalapeño. Pipián is served with poultry and pork, sometimes with fish or vegetables.
Sources for this section
History
The sources describe pipián as a family of seed-thickened sauces built on ground squash seed. In Puebla, the green preparation that Bayless calls pipián verde is also known as molé pepita, using fresh poblano and serrano chiles. The sources do not give a dated origin for pipián.
Ingredients
Pumpkin seedstoasted and ground
Amount not stated
the thickener; the sauce is mostly ground squash seedTomatillos (optional)roasted or boiled
green version
Hoja santa (optional)fresh leaves
green version
Green chiles (optional)roasted or fresh
Amount not stated
green version; Puebla uses fresh poblano and serranoGarlicfried
Amount not stated
Onionfried
Amount not stated
Peanuts (optional)toasted
red version
Sesame seeds (optional)toasted
red version
Chipotle (optional)rehydrated
red version
Broth
thins the sauce
Method
- Toast the pumpkin seeds in a dry pan and grind them to a powder.
- For a green pipián, roast or boil the tomatillos and any green chiles, then blend them with garlic, onion and hoja santa.
- For a red pipián, toast the peanuts, sesame and dried or chipotle chile, then grind them with the seeds.
- Fry the blend in hot fat until it darkens and loses its raw taste, then thin with broth and simmer until thick.
- Serve with poultry or pork; the sources also mention fish or vegetables.
Places
Mexico
Traditional preparation · Country evidenceThe sources describe pipián as a Mexican seed sauce family. They do not establish one origin town.
Puebla
Documented preparation · Region evidenceBayless names the Puebla version of the green preparation pipián verde, also called molé pepita.
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Sources
WikipediaMethod · History
Mole saucePipián is mostly ground squash seed; the green version uses tomatillo, hoja santa, chile, garlic and onion; the red version adds peanut, red jalapeño or chipotle and sesame; served with poultry and pork, sometimes fish or vegetables.
Cited in: Overview; History; Preparation; Variants and use
Rick BaylessHistory
Green Mole with Roasted Chayote (or Other Vegetables)In Puebla the preparation is called pipián verde or molé pepita, with fresh poblano and serrano chiles.
Cited in: History